Farro and White bean soup is real winter comfort food made from pantry staples. Easy and warming, it’s simple to make and can be on the table in an hour. It is packed with... nutrients too, protein from the beans, lycopene from the tomatoes. It’s high in fiber too, and great for gastric health. This soup makes cancer fighting food equals delicious comfort food. Try it.
In a large Dutch oven, heat 2 tablespoons of the olive oil over a medium-high flame. Add the rosemary and the garlic. Cook until the garlic just starts to color, about 2 minutes. Add the onion, carrot and celery. Sprinkle with salt and a grind or 2 of black pepper. Stir to mix. Cook stirring over a medium high flame for 2 minutes.
Lower the flame to medium and partially cover. Cook stirring occasionally or until the onion turns transparent and golden looking and the other vegetables start to soften, about 8 minutes.
Turn up the flame to medium high. Add the tomato concentrate if using, and stir to mix. Cook one minute. Add farro and cook stirring for 1-2 minutes so that it starts to absorb the oil and juices. Add the tomatoes and cook until they start to turn an orangey red. Add the stock or water. Bring to a boil. Lower the flame to medium low. Simmer for 30 minutes or until the farro is just tender.
Add the beans. Cook over a low heat for another 15-20 minutes or until the beans mash easily against the sides of the pan. Take 2 cups of the soup and blend. Return to the pan and mix in. This will thicken the soup and give it a creamy texture. Serve drizzled with the remaining olive oil and a grind of black pepper.
If using dried rosemary, add 1½ teaspoons only. It is stronger than fresh.
Tomato concentrate can substitute for canned tomatoes. Up the amount to 1 tablespoon and add as in step 3. When it has started to caramelize, add 8 cups stock or water.
A piece of Parmesan rind, will add an extra flavor. Dice when it’s soft, and return to the soup.